Homemade sushi, how would you rate this l?

36 comments

1. 9/10, I prefer no cream cheese, but I’d demolish it for dinner.

2. Homemade, solid 7/10, which puts it above most mass market sushi places.

   I would try to go for more grain separation on the rice, and also try to minimize the awkward overlap of rice in your uramaki.

   But other than that, a lot of good things here. The knife work is really clean, and the pieces look to be the same size, and the rolling technique is tight.

3. I love being invited to dinner so let’s be friends

4. Damn…

5. Solid 10. I would wreck it.

6. Looks Soo good

7. 10

8. You hungry? Looks like a lot, but a solid 8 out of 10.

9. Looks good to me, I’ve paid more for sushi that looks worse than that.

10. That’s actually good

11. That is a lot of sushi

12. Nice. A solid 7.5! Looks like you have access to a lot of fresh fish.

13. Eat it with your fingers / 10

    PS: where’s your wasabi ?

14. 2958938932/10, absolute cinema

15. 9/10 would smash.

16. I rate this a…. I’m gonna eat this!

17. Looks like a sushi shop

18. Thanks for triggering my sushi cravings and now I’m stuck nowhere near a sushi place

19. On a scale from Hard Nope to Ambrosia of the Muses, this looks positively Scrumptious.

20. Looks good.

21. 1000

22. I shall rate this as Okami 9/10

23. 10/10 because the best sushi is what you’ve made with your hands.

24. I need to obliterate this platter. ASAP

25. Much better than mine 🤣🤣🤣

26. 9/10, I am on my way 

27. To rate it, I need to taste it.

    Totally unrelated, when’s dinner? 😋

    (8/10)

28. Solid 9/10, although I personally find putting cream cheese in sushi an abomination.

    Looks very good technically though.

29. ID on the row above the salmon??

30. 10/10

31. That looks amazing

32. Absolutely disgusting and clearly a biohazard. Please send it to me to dispose of it immediately

33. First off, I think this looks great for homemade sushi. Well done! Since I can’t comment on the taste, I’ll focus on the presentation.

    The plating doesn’t quite reflect traditional Japanese aesthetics. I’d recommend looking up some guides on Japanese sushi plating. There’s actually a lot of thought behind it, even drawing from Japanese architectural principles to create a sense of harmony. That’s a bit too deep to get into here, but worth exploring if you’re interested.

    Here are two suggestions that could help improve your presentation right away:

    Order by flavor: Sushi is typically arranged from lighter to stronger flavors to guide the eating experience naturally.

    Leave more empty space: This isn’t just about aesthetics. More spacing helps with visual balance and, importantly, makes it easier to pick up pieces with chopsticks. Right now, the layout feels more suited to someone using a fork than chopsticks. It is something that might not be obvious unless you use chopsticks regularly.

    Hope that helps, and again, great job for a homemade effort!

34. I need to learn how to do this smh

35. Nice filling to rice ratio. That’s why I can’t stand when Publix has Wednesday sushi and they put so much rice and so little filler. Just use less rice too. Too much rice makes it unenjoyable. I’d rather have a smaller roll than one bulked up with extra rice.

36. 10/10 beautiful, and the angle with the camera is beautiful !

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